Best Yogurt Whole Wheat Bread Recipes

WHOLE WHEAT YOGURT HONEY DINNER ROLLS BREAD MACHINE

Steps:

• Mix milk, yoghurt, honey and butter in a small mixing bowl, heat in microwave 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough into 18 equal rolls.
• Place in lightly greased pans. I like to use pie pans instead of a baking sheet.
• Cover rolls with a damp cloth and let rise about 30-40 minutes or until doubled in size. When using whole wheat flour, I like to set the pans on an electric heating pad set on medium.
• Bake in a preheated 350 degree oven for 15 to 20 minutes.
• Brush tops with melted butter.

BANANA NUT BREAD WITH YOGURT AND WHOLE WHEAT FLOUR

Steps:

• Stir together flour, baking powder and soda. Set aside.
• With electric mixer, beat sugar and yogurt. Add eggs, one at a time, and milk, beaintg until smooth after every new addition.
• Add flour mixture and banana alternately to creamed mixture. Fold in nuts.
• Turn batter into lightly greased 8x4x2-inch loaf. Bake for 60-65 minutes at 350degrees.

YOGURT WHOLE WHEAT BREAD

Steps:

• Add all the ingredients in the order given above making sure that you do not let the yeast touch any of the wet ingredients.
• My machine beeps part way through the process and I added the caraway seed and the no-salt seasoning at that time.
• When the bread is done, using oven mitts, remove the tray from the bread machine and shake the loaf out onto a cooling rack.
• Cool completely before slicing and slather with some Earth Balance vegan margarine, so yummy.
• Bon Appetit!

YOGURT WHOLE WHEAT QUICK BREAD

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice.
• In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. Fold this mixture into the yogurt mixture, stirring just enough to blend. Pour batter into prepared loaf pan.
• Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.

WHOLE WHEAT & RYE YOGURT FLAX BREAD

Steps:

• Mix whole wheat flour, rye flour, gluten flour & instant potato flakes in a bowl, set aside.
• In a mixer bowl, using flat beater, mix wet ingredients.
• Add yeast flax seeds & salt to liquid ingredients, mix thoroughly.
• Switch to dough hook, and slowly add flour mixture 1/2 cup at a time. Allow it to knead each amount of flour into ball before adding more. Once all flour is incorporated, all the dough to continue to knead until the dough is sooth and elastic.
• Place dough in greased bowl, turning to grease the top. Cover and let rise for 1 1/2 hours in a warm, draft free location.
• Prepare two 8 1/2 x 4 1/2 x 2 1/2 inch pans by greasing lightly with butter or vegetable shortening.
• When timer goes off, punch down dough and divide into two balls.
• Shape each half into a loaf, and place in prepared pans.
• Cover with plastic wrap & a tea towel, and allow to rise in a warm, draft free area for 1 hour.
• Bake at 400 for 35-40 minutes. Bread will be cooked when it sounds hollow when tapped on the bottom.
• Turn out of pan & allow to cool before slicing. Place leftovers in plastic bag for storage.

YOGURT WHOLE WHEAT QUICK BREAD

Steps:

• 1) Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan. 2) In a large bowl, combine melted butter and honey. Whisk in yogurt, egg and lemon juice. 3) In a separate bowl, sift together all-purpose flour, whole wheat flour, baking soda, nutmeg and cinnamon. 4) Fold this mixture into the yogurt mixture, stirring just enough to blend. 5) Pour batter into prepared loaf pan. 6) Bake in preheated oven until top of loaf springs back when touched and a toothpick inserted into center of the loaf comes out clean, about 50 minutes.